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Chapter 20
Cooking for Vegetarian Diets
1
Chapter Objectives
1. Describe the main types of vegetarian diets.
2. Describe complementary proteins and describe how to include them in the diet.
3. List three nutrients other than proteins that non vegetarians get mostly from animal products, and describe how vegetarians can include these nutrients in their diets.
4. Name and describe five food types derived from soybeans.
5. Explain why refined sugar may not be permitted in a vegan diet.
6. List seven guidelines for building a vegetarian menu.
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Overview
Vegetarian diners are a growing and important segment of the dining population.
Estimates suggest that 15 million people in the United States are vegetarians.
In college dining, some suggest 40% of food choices are vegetarian.
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Types of Vegetarian Diets
The vegan diet is the most restrictive, eat plant products only.
All animal products, including dairy and eggs, are off limits.
Lactovegetarians eat dairy products and plant products. No other animal products.
Ovovegetarians eat eggs in addition to plant products
Lactoovovegetarians eat dairy, eggs, and plant products.
Pescovegetarians eat fish and plant products, but no meat or poultry. They may not eat dairy and egg products.
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Nutritional Considerations
Protein
Complementary Proteins Other Nutrients
Vitamin B12 – found in animals foods, including dairy and fortified cereals
Vitamin D – found in fortified milk and is created in skin on exposure to sunlight
Calcium – found in dairy and green leafy vegetables and dried legumes
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